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Brisket burgers? Another newb ?

EgginTiger
EgginTiger Posts: 101
edited November -0001 in EggHead Forum
I bought a brisket @ a local Sam's club the other day and I realize it's WAY too big for the number of people I will cook it for. Can I cut off part of it and grind it into burger meat?? Just asking and wondering if it would make good burgers??

Thx! :)
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Heck yes they will. I had some at the Texas fest last year. The best ever! The guy pumped those out all day long.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • EgginTiger
    EgginTiger Posts: 101
    Thx! I've seen recipes for brisket burgers but wasn't sure if they were really any good. I'm going to give it a try :)
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  • fishlessman
    fishlessman Posts: 34,587
    if you bought a whole packer i would just cook it and save the cooked point for the next day, warm it back up, cube it, then cook it in sauce for a while, makes a great sandwich thats good hot or cold
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • EgginTiger
    EgginTiger Posts: 101
    I did buy a whole packer, and I was thinking either lots of leftovers or try my hand at grinding some for brisket burgers. :)
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  • boston_stoker
    boston_stoker Posts: 794
    You could also cube the cooked brisket and make some killer chili.
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  • EgginTiger
    EgginTiger Posts: 101
    hmmmm hadn't thought of that, that's an excellent idea
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  • Richard Fl
    Richard Fl Posts: 8,297
    This might help!

    Beef, Brisket, Burger, Ground

    Funny you should mention this tonight, Woody. We just did brisket burgers for the first time tonight. Kudos to Max and whoever else was involved in suggesting this!


    INGREDIENTS:



    Procedure:
    1 I went to one of our local grocers that still cuts their own meat (hard to find these days). I picked up a 6½ lb. packer cut brisket that had the fat cap trimmed up pretty close, about 3/8", I guess. I had them double-grind the brisket. The ground brisket wasn't bright red like most ground beef you see. It was paler, almost like ground pork, but it looked great.
    2 I shaped the meat into 8 patties, about ¾ lb. each. Sprinkled both sides with Raising the Steaks and cooked direct at 350°, flipping once, until the internal temp was 155°. This took about 20-25 mins.
    3 The result? These were AMAZING! Not only was the flavor great, but the texture was absolutely incredible. It's hard to describe, but it seemed much more "tender" than any ground beef I've used before. Mary, my wife, said it reminded her of bison, even though the fat content probably ten times greater. Maybe it was the double grind that had the effect on the texture. I don't haven't a clue. I just know that this will be our standard burger from here on out.


    Recipe Type
    Main Dish, Meat

    Recipe Source
    Author: JSlot

    Source: BGE Forum, JSlot, 2006/07/31

    08/01/06: mad max beyond eggdome

    I'm sold on the merits of making burgers from brisket. . .great flavor. ..

    I simply go the meat counter in my safeway and pull a small brisket flat out of the cabinet (my safeway always has flats in the 2,3,4 pound range). .. .i push the little buzzer, and when the butcher comes out i say "hi, would you please double grind this for me". . ..and they say, "sure, come back in ten minutes". . . .and 10 minutes later the guys has my brisket burger for me, and they simply use the same label that was on it originally, no additional charge. ..

    Now, if you are using trimmed brisket flats, the fat content is a little lower than regular 80/20 burger. .. probably more in the range of 85/15 or even 90/10. ...so i add some moisture to it. ..usually a couple of tablespoons per pound of worcesteshire sauce, or even bbq sauce .. .make big patties (i like 1/2 pounders), sprinkle em with dizzy cowlick or ken stone's witchy red (the new dizzy raising the steaks is great on burgers) and grill them fairly slowly (usually raised grid at around 300 degees dome temp for around 15 minutes per side, or even indirect at 300 degrees for like 20 - 25 minutes per side). ..only flip them once, and never, ever press on them. ...

    I think the flavor is so good, i don't put anything on them or serve them on bun. ..just straight on the plate. ..yummy .. ..
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